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Easy Mini Corn Dog Muffins: The Best Game Day Snack

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These mini corn dog muffins are the perfect game day snack—portable, perfectly portioned, and tasting like the best part of a summer carnival. Made with simple ingredients and ready in about 25 minutes, they’re a crowd-pleaser that will disappear fast.

Ingredients

Scale
  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 large egg, room temperature
  • 1/3 cup milk (whole milk preferred)
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon sugar
  • 12 mini hot dogs (e.g., Hebrew National or Oscar Mayer)
  • Optional: 1 tablespoon cornmeal for sprinkling

Instructions

  1. Preheat your oven to 400°F (200°C). Give it a full 10-15 minutes to come to temperature.
  2. Spray your mini muffin tin generously with non-stick cooking spray. Use a paper towel to spread it evenly into each cup.
  3. In a medium mixing bowl, combine the corn muffin mix, egg, milk, melted butter, and sugar. Whisk until just combined. A few small lumps are fine. The batter should be thick but pourable, like pancake batter.
  4. Let the batter rest for 2-3 minutes. Meanwhile, unwrap the mini hot dogs.
  5. Fill each mini muffin cup about 2/3 full with batter. Use a small cookie scoop or teaspoon.
  6. Insert one mini hot dog into the center of each muffin cup. Push it down gently until only the top 1/4 inch is visible. The hot dog should be standing upright.
  7. Optional: Sprinkle a pinch of cornmeal over the top of each muffin.
  8. Bake for 10-12 minutes, or until the edges are golden brown and a toothpick inserted into the cornbread (not the hot dog) comes out clean.
  9. Let the muffins cool in the pan for 2-3 minutes. Then gently run a knife around the edges and pop them out. Transfer to a cooling rack to cool completely, or serve warm.
  10. Serve immediately with your favorite dipping sauces (ketchup, mustard, honey mustard, or spicy sriracha mayo).

Notes

For best results, use room temperature ingredients. Don’t overmix the batter. Push the hot dog all the way down to prevent toppling. Let muffins cool in the pan for 2-3 minutes before removing. For regular muffin tin, bake at 375°F for 15-18 minutes. For gluten-free, use a gluten-free cornbread mix and check hot dogs. For dairy-free, use unsweetened oat milk and vegan butter.

Nutrition

Keywords: mini corn dog muffins, game day snack, easy appetizer, cornbread muffins, hot dog muffins, party food, kid-friendly snack

Find it online: https://lindabake.com/easy-mini-corn-dog-muffins-the-best-game-day-snack/